Blueberry Muffins
12 servings
25 minutes
Blueberry muffins are a delightful treat from American cuisine that have won the hearts of sweet lovers worldwide. The tender batter enriched with butter and milk creates an airy texture, while the juicy blueberries add natural sweetness and a hint of tartness. This dessert not only delights with its taste but also enchants with its aroma—warm, creamy, with berry notes. Historically, blueberry muffins became popular due to rich berry harvests in North America. They are conveniently served for breakfast as an accompaniment to coffee or used for cozy family tea times. The key in their preparation is to preserve the juiciness of the blueberries so that each berry reveals its flavor in every bite, providing pleasure to everyone who tries this treat.
1
Beat the eggs with sugar, add butter and milk, and mix well. The butter should be soft. Ideally, leave it at room temperature for an hour. No time? Melt it in a water bath or microwave for 10-15 seconds.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Butter: 125 g
- Milk: 2 tablespoons
2
Gradually add flour mixed with baking powder. About 1.5–2 cups by eye, no more. The dough should be like thick sour cream, but not more. In general, the more flour, the tougher the muffins.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 teaspoons
3
Once the dough is well mixed, we add blueberries, QUICKLY mix, and EVEN QUICKER distribute into molds so the blueberries don't color the dough blue.
- Blueberry: 1 glass
4
Bake in the oven for 20-25 minutes at 200 degrees.
